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257: Transforming Event Dining: How Natirar Sets the Sustainability Standard
Manage episode 429112794 series 3558828
Contenido proporcionado por Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Tracy Stuckrath, CFPM, CMM, CSEP, CHC, Tracy Stuckrath, CFPM, CMM, CSEP, and CHC o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
I'm thrilled to invite you to join me for this week's episode where I chat with Melinda Hopkins, Farm and Production Manager at The Farm at Pendry Natirar Hotel and Ninety Acres Restaurant in Gladstone-Peapack, NJ.
Her passion for cultivating the 12-acre all-natural sustainable farm featuring over 200 varieties of produce and humanely raised, pasture-fed livestock to enhance dining and spa experiences truly sets Natirar apart as a unique culinary destination.
Join us as we explore how Melinda and her team sustainably grow, harvest, prepare, and enjoy food on-site, aligning closely with our deepest values of creating safe, sustainable, and inclusive food experiences. We'll delve into how these practices can inspire and transform the way meeting planners, hotels, and event venues approach food and beverage, making every event memorable and impactful.
🍽️ Key Topics:
🚜 Melinda will enlighten us on how integrating specific regenerative farming techniques enhances the farm’s ecosystem and the dining experience.
🌿With businesses increasingly adopting their sustainability missions, learn how championing these initiatives impacts the broader community
👩🏼🍳 How chefs are integral to the farm, enjoying the unique privilege of directly requesting produce varieties and harvest sizes.
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